Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Pea and ham soup

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Anthony Bourdain and Victor Churchill to team up in New York City

Anthony Puharich of Victor Churchill

Anthony Puharich of Victor Churchill

Anthony Bourdain has unveiled the site of his bold new $60-million street-food market in New York - and in a surprise twist he has also revealed that Victor Churchill will be going along for the ride.

Opening on Pier 57 on the Hudson in the Meatpacking District in late 2017, Bourdain's market will bring together about 100 food retailers and wholesalers he has encountered on his travels around the world while filming his various television programs, in a space bigger than anything the city has seen before.

"The way people eat has changed," he told the New York Times. "They want to be at counters and communal tables. They want heat and funk and chicken wings that set their hair on fire. They're as quick to brag about the greatest $3 bowl of laksa as a dinner at Ducasse. That's what I want to create for New York - some place where I would want to eat. Right now, there is nothing like that."

"If you want some fine Spanish ham and a glass of cava, you can get that," he said. "But there will also be China Straits noodles." And claypot rice from Singapore, and sea urchin tostadas from the La Guerrerense cart in Ensenada. And, it seems, dry-aged Australian beef.

The Sydney connection began when Bourdain first visited the Woollahra butchery shortly after it opened in 2009. "He came again when he was filming the Sydney episode of No Reservations," says Anthony Puharich, director of Victor Churchill and Vic's Premium Quality Meats. "We just stayed in touch.

"He loves the history of Victor Churchill, he loves my dad. I admire and respect him, and have become very comfortable working with him."

The Manhattan branch of the butchery will be much like the one in Sydney, says Puharich: a gleaming showcase for meat and charcuterie, replete with a shiny French rôtisserie for chickens and a quirky approach to visual merchandising, but "blown up and enlarged for New York".

The move isn't without its risks and challenges. Bourdain was quoted in the New York Times saying that he thought Victor Churchill was "the world's most beautiful butcher's shop", but, the paper sniffed in reply, "Imagine, bringing a butcher back to the meatpacking district".

Puharich admits to being daunted by the scale of the venture, but is confident in his product. "I believe that Australia produces the cleanest, greenest, safest, best and most consistent meat in the world," he says. "I'm really excited about seeing the best North America can offer, too, but this is an amazing opportunity to share with New York what we can do."

But do they know what a rissole is? "Mate, if they don't now," says Puharich, "they're going to soon."

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